Turkey Chili

Level

Easy

Time

35 Min

SErves

4

Calories

390

Fat

17g

Protein

32g

Carbs

32g

Ingredients

16 oz. (450g) turkey mince
1 medium onion, chopped
1 yellow pepper, chopped
1 cup (100g) celery, chopped
1 cup (130g) carrots, chopped
19 oz. (650ml) can of kidney beans
28 oz. (828ml) can of fire-roasted tomatoes or chopped tomatoes
3 cups (700ml) chicken stock
⅔ cup (160ml) can of tomato paste
1 tbsp. chili powder
1 ½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. salt
⅛ tsp. pepper
⅛-¼ tsp. cayenne pepper, optional
⅛ cup fresh chopped coriander

Instructions

Step 1

Drain the can of kidney beans and rinse with cold water. Set aside.

Step 2

Chop all the vegetables into small even sized pieces. Keep the onions separate.

Step 3

Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.

Step 4

Add in the chicken stock, canned tomatoes, garlic, chili powder, kidney beans, ground cumin, tomato paste, and ground cinnamon. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.

Step 5

With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.

Tip:

A great make ahead dish, cook the night before for an easy grab and go lunch.
Freeze the chili into individual-sized portions for easy weekly meal planning.